summer rolls

It's the season for summer rolls. When the temperature rises and fresh vegetables become plentiful, I love making these hand held meals, almost as much as I love eating them! Who doesn't appreciate when food is fun and lends itself to individualization? Picky eaters can customize their roll. Cilantro lovers can rejoice in a house where cilantro is disdained... you get the idea. These rolls have the added benefit of being wheat free and vegan without trying. I've really embraced my new way of eating. Being vegan again feels quite natural, but staying away from wheat was an experiment that I wasn't sure could last very long. It's been three weeks and I'm enjoying the break. I think our systems appreciate a little vacation from the foods we consume most frequently.

 Summer Rolls

A great option when the kitchen is too hot to cook in and perfect for tucking into lunchboxes and picnic baskets... Ingredients can vary depending on what's in your refrigerator and garden. These rolls held watercress, carrots, scallions, tofu, noodles, black gamasio.
Need:

• rice paper discs
• vegetables: carrots, sprouts, lettuce, cabbage, cucumbers, cilantro, mint, watercress
• cellophane noodles (mung bean thread noodles) optional
• baked tofu or tempeh optional
• dishcloths

Make:

1. Soak noodles according to package instructions.
2. Thinly slice all vegetables and arrange on platter for easy assembly.
3. Place rice paper disc in a water bath  make sure all parts are covered. It's  ready as soon as it's completely soft... a couple of minutes. Slip it onto a dishcloth and blot dry. 
4. Add another disc while you prepare the first roll.
5. Place all ingredients on the lower center of the rice paper. Fold in the sides. Begin rolling shut. Keep it tight and secure. It will seal itself when you complete it.

Serve with chili sauce, Thai peanut sauce, or tamari and ginger. Delicious! These can vary endlessly and are fun with a crowd!